Stuffed peppers are a timeless classic. This Mexican version with ground beef is one of my favorites.
What’s amazing about this dish is how easy it is to make while being full of flavor. Perfect for a busy weeknight.
The melted cheese on top adds a special touch, and with a bit of fresh cilantro, the taste is complete. Trust me, this is a dish you’ll make again and again.
Jump to recipe
Ingredients
- 4 large red or green peppers
- 500 g ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 can canned tomatoes (400 g)
- 2 dl cooked rice
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 100 g grated cheese (cheddar or mozzarella)
- Fresh cilantro for garnish
Instructions
1. Preheat the oven to 180°C. Cut the tops off the peppers and remove the seeds.
2. Heat olive oil in a pan over medium heat. Add onion and garlic, and sauté until the onion is soft.
3. Add the ground beef to the pan and brown it. Season with cumin, paprika, chili powder, salt, and pepper.
4. Stir in the canned tomatoes and rice, and let the mixture simmer for about 5 minutes.
5. Stuff the peppers with the meat mixture and place them in an ovenproof dish. Sprinkle grated cheese on top.
6. Bake the peppers in the oven for 30-35 minutes, until the cheese is golden and the peppers are tender.
7. Garnish with fresh cilantro before serving.
Frequently Asked Questions
Can I freeze this dish?
Yes, stuffed peppers freeze well. Freeze them in airtight containers for up to 2 months.
What can I serve as a side dish?
A simple green salad or some warm tortilla chips pair perfectly with this meal.
Can I use a different type of meat?
Absolutely! Ground chicken or pork works very well too.
How long do they last in the fridge?
They should keep in the fridge for up to 3 days if well wrapped.
📬
Få nye oppskrifter rett i innboksen
Meld deg på nyhetsbrevet og motta ukens beste oppskrifter — gratis!
Leter du etter noe spesielt?
